The post Recipe: Vegan Gnocchi appeared first on Vegan Hostess.
]]>Hello everyone,
This year for the holidays, I updated my vegan gnocchi recipe. I love Italian food, and gnocchi has been my favorite dish for years. I used to prepare it for my family using pre-made gnocchi and sauce, but not any more! I’ve mastered the hand rolled potato gnocchi of my dreams.
Gnocchi can seem intimidating, but I promise you it’s not. You can make as much or as little as you want, and the recipe uses a handful of household staple ingredients. I like to make a double batch and freeze half for a later date. You can’t even tell! This recipe freezes extremely well. I honestly can’t wait to make it again.
Check out the recipe below. Tell me, what’s your favorite pasta to make from scratch?
Mangia! Mangia!
Jocelyn
Ps – Here are some kitchen items which might come in handy that I personally use!
Vegan Gnocchi
Ingredients
- 8 small-medium Potatoes The higher in starch the better. I like russet.
- 1 1/3 cup All-purpose Flour Plus some extra.
- 1 tsp Salt
- 1 jar Tomato Sauce
- Basil Fresh
- Vegan Parmesan Cheese
Instructions
- Fill a large pot with water and bring to a boil. While the water is heating up, peel the potatoes. Once boiling, add the potatoes and boil until they are soft (fork tender). Drain the potatoes and let them cool for a few minutes.
- Transfer to a large mixing bowl. Mash the potatoes with a metal food masher, ricer, or other mashing tool. Add the salt and flour and knead the mixture until a smooth dough forms.
- Dump out the old water from boiling the potatoes, and bring a fresh pot of water to a boil.
- While the water is heating up starting rolling out your gnocchi on a lightly floured surface. I suggest splitting your dough into 6 sections and rolling them one-by-one into a rope. Aim for a rope about an inch wide, perhaps a little less. Cut small 1" gnocchi 'pillows' and set aside.
- Once you have your gnocchi 'pillows,' begin rolling them down the curved side of a fork or a gnocchi board. This will enable the sauce to better stick to the gnocchi and is the traditional style.
- Now is a good time to heat your marinera sauce with any additional herbs/ veggies on the stove. Cover with a lid, and let simmer.
- When the water is boiling, transfer the gnocchi. Do not overcook! The gnocchi should float to the surface fairly quickly depending on how many gnocchi you transfer at a time. Remove the gnocchi's with a skimmer as they float to the top to avoid any gnocchi from overcooking.
- Transfer to the saucepan. Combine the gnocchi, and marinera sauce.
- Plate your gnocchi dishes, and serve with vegan parmesan and garnish.
- Enjoy! Mangia! Mangia!
The post Recipe: Vegan Gnocchi appeared first on Vegan Hostess.
]]>The post Simple Homemade Marinara Sauce with Garlic & Basil appeared first on Vegan Hostess.
]]>If you read my blog you already know this—I’m Italian, and I love pasta. While I’ve been making my own homemade noodles for about a year, I’ve been hesitating on the sauce. Who wants that mess? You have to peel tomatoes and the juice splashes everywhere, etc. The list goes on. Or so I thought. Turns out I was wrong. Yes, it can be messy to make your own sauce, but it’s not that bad and it’s totally worth it. I never should have hesitated. I now LOVE making my own Simple Homemade Marinara Sauce with Garlic & Basil.
Not only is it way healthier to eat, but it makes your entire home smell amazing and it tastes so much better than that stuff from the jar. There is nothing better than the mix of fresh-snipped basil and ripe tomatoes with a splash of olive oil. There is a reason pasta marinara is a household staple, and it’s not just because it’s a cheap, quick fix. It’s really good, too. Pasta marinara is so simple, yet when you get a realllllly good noodle with an impeccable sauce, there’s just nothing better for a crisp, cool night!
My garden has been producing an overwhelming amount of tomatoes so my partner and I are hurrying to make sure none of our homegrown tomatoes go to waste. With a half dozen jars of salsa under our belt, we moved onto canning the following marinara sauce recipe.
Go ahead and give it a try. Let me know what you think!
Cheers and happy eating!
Jocelyn
* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
Simple Homemade Marinara Sauce with Garlic & Basil
- Prep Time: 10 minutes — Cook Time: 40 minutes
- ~32 ounces
- 5 pounds fresh tomatoes (~30 tomatoes of various size)
- ½ cup extra virgin olive oil
- 1 medium onion, diced
- 6 large garlic cloves, finely minced
- 1 cup fresh basil leaves, finely chopped
- 1 sprig fresh thyme, removed from the stem
- 1 sprig fresh oregano, removed from the stem
- 1 teaspoon coarsely ground salt
- Pepper, red pepper, and extra garlic, to taste
Directions
- Prepare the tomatoes:
- Cut a small x on the side of each tomato and drop then one by one into boiling water for ~10 seconds.
- Immediately remove the tomatoes and place them in an ice bath. The skin should easily peel off.
- I also then remove the core of the tomato with a small knife, or interestingly enough, a lemon juice tool. There is no need to “seed.”
- Prepare the infused olive oil:
- Pour the extra virgin olive oil into a medium – large stockpot on medium heat.
- Add diced onion and garlic.
- Sauté until onions are translucent and beginning to caramelize (about 6 minutes).
- Add the chopped basil leaves, oregano, and thyme. Sauté a few more minutes.
- Remove the pot from the stove and strain the olive oil.
- Remove the bits and pieces, put the oil back in the stockpot, and add the tomatoes.
- Simmer your sauce over low heat for 45 minutes while stirring occasionally.
- Add salt, pepper, and other seasonings, and taste as you go.
- The sauce should ‘cook down’ and begin to look a bit darker.
- Enjoy immediately over your favorite pasta, store in the fridge up to one week, or can it accordingly.
- Mangia! Mangia!
The post Simple Homemade Marinara Sauce with Garlic & Basil appeared first on Vegan Hostess.
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